Stock that comes off as you sell
What goes through the till comes off the store, so the figure does not depend on remembering to write it down.
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Inventory and recipe costing
Restaurant inventory: know what is left and what each dish costs you
Restaurant stock control does not fail for lack of willingness — it fails because counting by hand cannot keep up with service. Here it falls by itself, as you sell.
Cost per dish
With recipe costing you know what each dish costs you and therefore what it actually leaves you.
Warnings before you run out
See what is low before the weekend, not once a customer has already ordered it.
Waste and breakage
What breaks, spills or goes out of date is recorded, which is the part that usually appears nowhere.
Ordering on evidence
Order against what actually moves, rather than against the feel of the last service.
Who it is for
Built for businesses that
- Run out of a product mid-service
- Do not know the margin on each dish
- Count stock by hand
- Suspect product is going missing but cannot say where
Frequently asked questions
Do I have to enter every product?
You can start with what moves most or costs most and add the rest later, without redoing anything.
Does it cover drink as well as food?
Yes, it works the same for the bar and for the kitchen.
What about dishes with a recipe?
Recipe costing lets the ingredients come off rather than the finished dish.
Which plan includes inventory?
The Pro and Premium plans. Premium adds advanced inventory and expense tracking.
Shall we look at it with your business in front of us?
Pick a plan, activate your first device, and start serving.